Easy Peasy Vegan Cooking Class

This week I had the pleasure of teaching a seasonal cooking class featuring recipes from my new cookbook, Easy Peasy Vegan Eats.  This was for the North Branford Adult Education program, which is part of the Connecticut Shoreline adult education system ERACE.

Nine students gathered with me in the school's cafeteria to learn about vegan cooking, where to get your protein, iron and calcium, and how to make quick and easy recipes that everyone will enjoy. I was happy to hear that most everyone was familiar with the health benefits of a plant-based diet and had come to the class wanting to learn more about what to eat to reverse conditions like heart disease, high blood pressure and diverticulitis.  I think everyone was also pleasantly surprised to learn that healthy food could also be pretty darn tasty, too!

The menu featured recipes made with fresh local ingredients I picked up from the City Seed farmers market in Edgewood Park.  The gorgeous heirloom tomatoes were from Rosedale Farm in Simsbury and the luscious peaches were from Rose's Berry Farm in Glastonbury.  Using these fruits and vegetables when they're at their peak provides the most nutrients and flavor.

For our main dish I made Three Sisters Stew which incorporates squash, corn and beans into a tomato based broth seasoned with cumin and oregano.  The dish was served on top of creamy polenta and garnished with a drizzle of parsley pistou and a sprinkling of toasted spiced pepitas.

The colors, tastes and textures create a culinary balance that leaves one feeling satisfied.

For dessert I modified a recipe for Gooey Toffee Apple Crisp from my cookbook, substituting peaches for the apples because they just looked so tempting.  They soften up in the oven and meld nicely with the crunchy topping.  A dollop of vegan coconut milk ice cream would be the perfect accompaniment, but this was a nice refreshingly sweet ending to the meal on its own.

Thank you to Pat Cardozza and ERACE for inviting me to give this class and for everyone who attended.  I will be creating more meals like this in the coming weeks.  Stay tuned for more Easy Peasy classes and events!

Vegan dessert bar for Zoe Weil lecture

The world needs more people like Zoe Weil.  People who are passionate about their work, who are making a difference in the world, and who are inspiring others to do the same.  As the founder of the Institute for Humane Education, Ms. Weil trains people to become humane educators, spreading the message of compassion and respect for all people, animals, and the planet.

The Institute she founded in 1996 integrates fundamental elements of humankind, essentially teaching all of us to become our best selves in every aspect of our lives.  It's not just about social justice, or animal rights, or environmental activism; it's all of those... hence, "doing the most good" or MOGO. This is what we need to solve global issues of poverty, racism, classicism, habitat destruction, animal exploitation and extinction, climate change, and global warming.  And we must do it NOW.

This week I had the pleasure of attending a lecture by Zoe Weil and also provide some vegan desserts for those attending the event.  I was happy to support her important work and hopefully entice some non-vegans into eschewing animal products once they tasted these delectable treats!

I prepared Chocolate Peanut Butter Brownie Bites that were rich and decadent, and one would never guess they were not only vegan but gluten-free, too!

For those looking for healthier decadence, I made Raw Cacao, Coconut & Walnut Truffles rolled in Hemp Seeds.  You'd never imagine something so healthy could be so luscious as well.

IHE Board member, Caitlin Sorge, also baked up some heavenly treats.  She made Black Bottomed Coconut Macaroons and absolutely stunning looking Chocolate Covered Strawberries.  Guests were also treated to some ridiculously good Divine Treasures vegan chocolates by Dianne Wageman.

IHE offers on-line Masters Degree and certificate programs, various workshops, and on-line courses throughout the year.  Please visit their website to learn more about how you can put your passion into practice by becoming a humane educator!

pre-lecture mingling 

IHE board member, caitlin sorge with guest  

talking with zoe weil 

guests discussing puppy mill legislation in CT 

IHE graduate, neil hornish, pointing to a map of IHE graduates

  

Pumpkin Chocolate Chip Bars

Tradition of course calls for pumpkin pie on Thanksgiving, but since my mom is baking an apple pie for the holiday (at my request!), I decided to do something a little different with pumpkin. I made a batch of Gluten-free Vegan Chocolate Chip Blondies (with pumpkin puree).

As if the original recipe wasn't delicious enough, the added hint of pumpkin and spice put it over the top. This is one of those "relatively healthy" desserts that tastes decadent, yet has some health benefits (i.e. from the pumpkin, and from the apple sauce which replaces some of the oil). And really, you'd never know.

They're really easy to make, though you must be sure to have some parchment paper on hand to line the bottom of your 9 x 13 pan. If you're looking for a dessert idea, there's still time to whip up a batch of these for tomorrow's feast!

Enjoy! Happy Thanksgiving!!

Gluten-free Pumpkin Chocolate Chip Bars
1 cup white rice flour
3/4 cup Gluten-free flour
1/4 cup corn starch
1/8 tsp xanthan gum
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/2 tsp cinnamon
3/4 cup Earth Balance margarine
1 Tbl coconut oil
1 1/4 cup Sucanat
4 oz. apple sauce + 1 tsp baking powder
1/4 cup pumpkin puree
1 tsp vanilla
2-3 Tbl soy milk
1/2 cup vegan chocolate chips

Prehat oven to 350 degrees. Coat a 9 x 13 pan with oil, then line with parchment paper. In a large bowl, stir together dry ingredients. [NOTE: Substitute 2 cups of regular white flour for the rice flour, GF flour, and cornstarch and omit xanthan gum if you don't need this recipe to be gluten-free.] In a food processor, puree Earth Balance, coconut oil, Sucanat, applesauce & corn starch mixture, pumpkin puree and vanilla until creamy. Add to dry ingredients and stir until batter is smooth. You may need to add a few tablespoons of soy milk if it is too dry. Gently fold in chocolate chips, then spread batter evenly in baking pan. Bake 20-30 minutes or until firm to the touch and lightly golden on the sides. Top with confectioner's sugar.

Boston Vegetarian Food Festival

Just got back from one of the best vegan road trips ever. What a rare treat to be in a car full of vegans all up for an adventure.

The day began with some fresh-baked blueberry streusel muffins, and then it just went uphill from there.

First stop: Boston Vegetarian Food Festival at the Reggie Lewis Center. Unbelievable array of grazing opportunities, the highlight being Vegan Treats from Bethlehem, PA (how the heck did they load all those sinful desserts and transport them all the way up here?).

These were the most outrageously decadent sweets I've ever experienced, which tasted as good as they looked (and these camera phone photos just don't do them justice).

I tried a Double Chocolate Brownie Thingie with Peanut Butter Mousse. It nearly killed me, but I survived, and it was worth it.

I can't begin to describe the Festival itself, only to say it seems to get better every year. We left at the crack of dawn and arrived to desolate city streets, only to find the parking lot nearly full before doors opened at 10:00 to let the throng of desperate vegans in.

The list of vendors was impressive. Some favorites would have to be So Delicious Coconut Milk (though I discovered I'm not a fan of coconut milk kefir); Auntie Zuze's veggie pate made with sunflower seeds (yum!); Boston Baked Bones natural dog treats (I love their "I Rescued My Best Friend" t-shirt); Chicago Soydairy (it was nice to sample some Teese and vegan marshmallows); Hippie Chick Bakery (just outside of Boston - cute Halloween inspired sugar cookies, though they were outshined by Vegan Treats this year); Larabar (one of the original raw date nut bars, and now there are many more following in their footsteps); Coconut Bliss (gotta say, the line was shorter here than at the So Delicious table, and I think they had a slight edge on the Naked Coconut ice cream); May Wah ("vegieworld.com" - if you can't get enough fake meats, stop by their table); Peanut Butter & Co. (perfect accompaniment to the chocolate overload); Soya Foods (some nice prepared tofu); Vegan Treats (we died and went to heaven).

I'm kicking myself for forgetting my camera, but here are some camera phone images. If you are at all introgued, there's still time to experience the bliss. The festivities continue Sunday, November 1. What a great way to celebrate World Vegan Day!

Just a short distance from the festival is the answer to our vegan prayers: Peace O' Pie - vegan pizza with faux cheese that really melts!

We had the most incredible pie topped with Smoked Tempeh, Sundried Tomatoes, and Spinach on one half, and Artichoke Hearts, Roasted Garlic and Black Olives on the other.

We had ordered it with Daiya cheese, but then it was acidentally made with Follow Your Heart Vegan Gourmet, which we discovered still tasted pretty darn good (the secret, we were told, is a hot pizza oven and extra salt).

Because we came all this way for the Daiya experience, a cheese pizza was ordered for the ride home, along with a couple containers of freshly grated cheese. It really did have that authentic "mouth feel" and taste of real cheese. Equally incredible and disturbing.

For the ride home to Connecticut, we couldn't help but share deflated spirits at the prospect of returning to our non-vegan world. But then someone mentioned vegan softserve ice cream. As if we hadn't yet had our fill, we made a slight detour to Manchester ( we needed an excuse for a pitstop anyway). If you're heading to/from Connecticut on your way, be sure to stop at Divine Treasures for some vegan chocolate and pumpkin pie soft serve ice cream. Truly a divine ending to a perfect day.

Thanks, Sandy, Angie and Jessica! It wouldn't have been the same without you!!

More Gluten-free Goodies

Just got back from the second installment of the Gluten-free Vegan Baking Extravaganza at the Natural Gourmet. I can't believe we crammed seven recipes into 3 hours. If I could've stayed later, I'm sure I would've made off with more than two whopping containers of goodies.

Can't wait to make these
Chocolate Dipped Almond Coconut Macaroons for the holidays!

We made 3 batches (and they all went FAST!)!

These gorgeous Pumpkin Spice Cupcakes are topped with a caramel cream that's made with coconut milk and agar agar. Amazing!

Here's Korrie frosting them.

Viola!

Cranberry Orange Scones which must be eaten right away. No problem!

Pineapple Carrot Muffins

Independence Day

As a result of sugar overload and fireworks, I was seeing stars all weekend. My head was spinning from two recipes in particular. One, another gluten-free creation by my mom: luscious blueberry pie. Two, a recipe modified from the Fat-free Vegan: red, white and blue tapioca parfait.

This is my favorite time of year, when fresh berries are plump and perfect for snacking. They also make heavenly desserts. And the colors work so well for the Fourth of July (I think our forefathers' industrious wives coordinated it that way).

Anyone else have any colorful recipes to share?